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New York Knish - Yo!

Reviewed: May 21, 2013
I made these on Sunday. they were easy and pretty fast. I've never made or had knish before so I took them to my Jewish New York friend to criticize. Every one who cooks knows the look of "Dude, You nailed it". Love the recipe. Thanks and did I mention that I'm literally dreaming up other fillings. :)
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6 users found this review helpful

Stuffed Shells I

Reviewed: Jan. 22, 2007
This recipe has become my family's favorite. I can't make them fast enough. Really great taste. I make my own marinara sauce which takes a bit longer but also makes them wonderful. Thanks from our whole family.
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9 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 20, 2009
This is an amazing recipe. I even hesitate to call it a recipe since it's more like alchemy or witchcraft on meat. I've never been pleased with my roasts, expecially this type. However, this is truly amazing. I had some questions about the method, etc, so I decided to record my experience carefully. Here's the amazing numbers. 6 lb. roast; inserted digital themometer at outset. Roasted uncovered on a rack in my roaster. It rested on the counter top for at least an hour before going into a well preheated oven. After 1 hr the internal temo. of the meat was 111 det F. Oven off: at 1hr,38 min temp was 127' 2hr,21min it was 135', at 4 hrs total time temp was 126' It sat for about 30min and then the oven back on at 375. I was amazed at how quickly the temp increased inside the meat. At 15 min it was back to 132'. At 33 min it was 147' and I took it out after 37min at 1509 degrees. It then sat for the better part of an hour. When I cut into it I was blown away. This is not your average cooking stuff. Somebody has spoken to the cow god. Thanks so much for sharing. Believe it, Do it, and enjoy certain applause
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105 users found this review helpful

Pennsylvania Greek Sauce

Reviewed: Jun. 24, 2013
I made this over the weekend and it was super. I used a hand chopper to reduce the size of the beef after browning it. Aside from that I followed the recipe and everyone loved it. Reminds me of home.
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1 user found this review helpful

Pot Roast in Foil

Reviewed: May 19, 2003
At this point it seems worthless to add my comments to this recipe but I just have to say that it was absolutely great. I opened the bag and added fresh mushrooms for the last hour and my wife and some just raved about it. So easy and really tasty. Thanks to Lynn Beach
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3 users found this review helpful

Skillet Chops with Mushroom Gravy

Reviewed: Jun. 20, 2003
I made this quickly last evening and served it with fried potatoes and a veg. It was great and easy, I added mushroooms for the final simmer. Great, easy, and satisfying dish.
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4 users found this review helpful

Cheesy Catfish

Reviewed: Jul. 15, 2003
I made this for the family last night and it turned out great. I used Talapia and substituted 1/2 the flour with bread crumbs. It was crunchy and flovorful. Very nice and easy. Thanks.
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4 users found this review helpful

Rempel Family Meatloaf

Reviewed: Aug. 13, 2003
I have made this recipe many times and everyone loves it. I have also made some changes to it which come in handy depending on the occasion. I have added shredded carrots for color and a little flavor. I have also chopped a jalapeno and added it to the dry ingredients before combining. I like the Jalapeno. I have also changed the steak sauce/ketchup mixture to a chunky salsa in equal amounts and it worked out really well. This is a very easy and very flexible recipe. Thanks for posting it. I've been using it for years now.
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5 users found this review helpful

Best Ever Blueberry Cobbler

Reviewed: Sep. 2, 2003
This recipe is so good that I'm tired of making it. Every time I get together with other folks my wife insists that I make "the blueberries". I finally found some good blueberries yesterday and the results were wonderful. They were gone before the other desserts were started. Thanks for sharing. Plump blueberries really make a difference!
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1 user found this review helpful

Stuffed Green Peppers I

Reviewed: Dec. 10, 2004
I made this recipe last night and found it has potential. As one other review said it is tweakable and that's a big plus. Some complaints were that there wasn't enough filling for the, I guess, too large peppers. There was something strange about the tomato soup for topping. Next time I'll use tomato sauce. Less cheese and more rice. Other than that I thought it was very good and my wife loved it. I will definitely use it again.
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2 users found this review helpful

Mussels Moorings Style

Reviewed: Dec. 13, 2004
I should have noted that I use Kame fish sauce. It is 27% salt instead of 50% for the others. Just the right amount in a 140 ml. bottle.
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7 users found this review helpful

Beef Tips and Noodles

Reviewed: Jun. 28, 2005
This recipe is really easy, fast and tasty. I used two pounds of beef tips because I purchased them for another recipe. It worked great. One could also add an onion cut up in large chunks and perhaps some red wine. Great addition, thanks for sharing.
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2 users found this review helpful

Polish Chicken and Dumplings

Reviewed: Jan. 19, 2011
I've made this recipe many times and my family loves it. However, the last time I made it I made a slight change which I think made it better. I put two boxes of chicken broth into the pot and then added filtered water to fill up my 71/2 quart pot to cook the chicken. It really is good. There's no need to alter the dumpling recipe it works every time. Great recipe: Thanks.
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3 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Jan. 22, 2014
I made this yesterday and it turned out super. I un-cased the sausage and put it into a mixing bowl. I used a stiff spatula to knead it for a couple of minutes. Somehow this makes is snappy. I made two 1/2 lb. 6 inch patties and seared them in an untreated skillet. Went back to the soup and had to add a little olive oil to sauté the onions and garlic. When I got to the point that I wanted to add the sausage the patties had cooled a little. I stacked them one on top of the other and cut them into bite sized pieces. I was amazed that they stayed together in spite of being rare inside. I added them to the soup and followed the directions. When the soup was done the bite sized pieces cooked up nicely in the simmering broth. I though it added a nice visual effect to the soup and I also like the snap when you bite into the pieces. Thanks Mary P for a great recipe and to the folks from Cook's Illustrated for bringing this method of treating pork sausage to my attention. Bon Appetite!
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0 users found this review helpful

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